Potato Broccoli Soup - cooking recipe

Ingredients

1 pkg. Betty Crocker scalloped potatoes
2 cans (10 3/4 oz.) condensed chicken broth
3 c. water
1 c. milk
1 (9 oz.) pkg. Green Giant harvest fresh cut broccoli, thawed
1 c. shredded American cheese

Preparation

In 5-quart Dutch oven, combine potato slices, contents of sauce mix envelope, water, milk and chicken broth; mix well. Bring mixture to a full boil.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Cut large pieces of broccoli and add to potato mixture.
Simmer 5 to 7 minutes or until broccoli is crisp-tender.
Gently stir in cheese until melted and well combined.